Butternut Squash And Chestnut Miso Soup

• 1,200 grams butternut squash (peeled, deseeded and cut in chunks)
• 6 garlic cloves (peeled)
• 4 tablespoons light olive oil
• salt, pepper
• 1 shallot (finely chopped)
• 2 teaspoons freshly grated ginger
• 2 tablespoons white miso paste (gluten free)
• 1.2 liters hot vegetable stock (gluten free)
• 400 grams chestnuts (precooked)
• Sesame seeds and thin nori stripes (optional)

1. Preheat the oven to 200u0b0C.rnPlace the butternut squash pieces and garlic cloves in a large baking tin. Toss with 3 tablespoons of olive oil, season with salt and pepper. Place the dish on the middle shelf of the oven and roast for 30 to 40 minutes, until the butternut squash is tender (check with a skewer). Set aside.
2. Heat one tablespoon of olive oil in a large soup pot over a medium heat. Add the ginger and shallot and cook until it has softened. Add one litre of the vegetable stock and the white miso paste. Stir well until the miso has dissolved.rnAdd the pieces of roasted butternut squash and the chestnuts. Stir well, turn the heat down a bit and let it simmer for 15 to 20 minutes.
3. Take off the heat and puree the soup with a hand blender. Add some of the remaining vegetable stock if necessary, depending on how thick you prefer your soup.
4. Serve the soup with a sprinkle of sesame seeds and thing strips of nori.

butternut squash, garlic, light olive oil, salt, shallot, ginger, white miso, liters, chestnuts, sesame seeds

Taken from food52.com/recipes/32211-butternut-squash-and-chestnut-miso-soup (may not work)